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Chef’s Recipe: Lemon Cream Cheese Bar
Lemon Cream Cheese Bar
Makes a 9′ X 13′ pan
Chase the ‘winter blues’ away with a sweet and velvety treat. The combination of refreshing lemon and silky cream cheese creates a light and tangy delight, the perfect treat for a spring day.
Crust
| Ingredients | Metric | US |
| All-purpose flour | 295 grams | 2 cups |
| Granulated sugar | 113 grams | 1/2 cup |
| Salt | 2.5 ml | 1/2 tsp |
| Butter (cold and cubed) | 227 grams | 1/2 pound |
Method
- Preheat oven to 350°F
- Line a 9″ x 13″ pan with parchment paper
- Combine flour, sugar, salt and butter cubes in a food processor. Pulse until a fine crumb forms.
- Press into the lined 9″ x 13″ pan and pre-bake for 10 – 15 minutes while filling is prepared.
Filling
| Ingredients | Metric | US |
| Cream cheese (softened) | 229 grams | 8 oz |
| Granulated sugar | 450 grams | 2 cups |
| All-purpose flour (sifted) | 50 grams | 1/4 cup |
| Lemon juice (fresh) | 183 grams | 3/4 cup |
| Large eggs | 6 | 6 |
| Vanilla | 5 ml | 1 tsp |
| Lemon zest | 5 ml | 1 tsp |
Method
- In a mixing bowl, combine cream cheese and sugar. Cream until smooth.
- Stir in flour, then slowly add lemon juice, lemon zest, vanilla and eggs one at a time until completely incorporated.
- Pour filling over pre-baked crust and return to the oven for about 30 minutes or until it sets.
- Allow to cool before transferring out of the pan. Chill in the fridge for at least another 4 hours or overnight for best results.
- Cut, dust with icing sugar, enjoy.
Download and print recipe: Lemon Cream Cheese Bar
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